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Improving wheat to remove coeliac epitopes but retain functionality
Coeliac disease is an intolerance triggered by the ingestion of wheat gluten proteins. It is of increasing concern to consumers and health professionals as its incidence appears to be increasing. The amino acid sequences in gluten proteins that are responsible for triggering responses in sensitive i...
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| Publicado en: | J Cereal Sci |
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| Autores principales: | , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Academic Press
2016
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4767027/ https://ncbi.nlm.nih.gov/pubmed/26937068 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.jcs.2015.06.005 |
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